Got these choice ribeyes from Costco. Letting them sit uncovered in the fridge for a few hours. Plan is to SPG and then vacuum seal. 137 for 2 hours. Take out of bag and dry, then fridge rest for 20 minutes and then dry again before a 2 minute sear.
Any other tips and tricks? They’re about 1.75in thick so not sure if 2 hours is enough. Hoping to serve at Medium Rare/Medium.
Help me make my Super Bowl party guests happy!
by thatguylennon
6 Comments
https://preview.redd.it/llfjuenwt4ie1.jpeg?width=4000&format=pjpg&auto=webp&s=253fc515d3eb4f6432fc34ebf02ae4ddd6712195
Don’t show them this picture so someone won’t say “hey, I got the small one!”
The fridge stuff is just voodoo. Just put a paper towel on a cutting board, take them out of the bag and pat them dry really well. Then straight into the pan.
Seriously the fridge stuff is pretty insane and does nothing if you do this right.
For that thick I would probably do closer to 3. But I don’t think 2 will make a difference as long as you put them on when the water is completely warmed.
Above are the results with this technique. I have many more (more than 12 years of experience with SV cooking)
I prefer to dry brine in the fridge and sous vide 24 hours later. Afterward I lightly dust with baking soda and dry on a rack in the fridge for 24 hours. Let it come to temp on the counter and sear using a ripping hot cast iron.
You should have already salted them. Salt them now. Not right before bagging.
Save me the one on the left.
My tip? A few people I know — including my wife — won’t eat anything cooked in plastic. So unless you know everyone is cool with sous vide, I either wouldn’t mention how they were cooked or ask first if it’s ok.
Salt 8 hours before ( pat dry first )
Get grill or pan screaming hot
Sear both sides till a good sear/ crust
Usually 1 min per side
Pull and put in freezer for 10 mins
Have the sous vide ready at 129 / 130
Bath for 2 hours in bag with 2 cloves garlic ( smashed ) butter , rosemary sprig
Then when you are 15 mins away from serving resalt & do a second sear on both sides until your internal temp is 132
Let rest for 5 mins and slice to serve
Just did that one for guests and they claim best rib eye they have ever eaten